Dairy proteins bound for innovative growth as experts brush off plant-based “threat”

18 Sep 2019 --- Despite the growing trend toward plant-based alternatives, the dairy industry is still holding its own by amplifying innovation and boosting the health halo of its ingredients. Protein, for example, is a key genre in the dairy sector that has maintained its popularity and widespread use. From sports nutrition to infant and senior nutrition, the dairy protein space is expected to grow with more innovative formulations and combinations with plant-based ingredients, experts tell NutritionInsight.

Dairy offers a wide range of health benefits as a protein source. Whey protein, for example, offers excellent nutritional qualities, rapid absorption and high content of essential amino acids. It’s also good for muscle health and mobility. All of this is instrumental for the needs of the aging global population, due to the loss of skeletal muscle mass and strength as people age, says Jordan Donohue, Business Development Manager for Sports Nutrition and Health Foods, Arla Foods Ingredients (AFI).

This high-protein benefits can also be combined with other trendy health platforms, such as digestive and cognitive, Donohue notes. “There’s also scope for innovation in the combination of dairy protein with plant or vegetable-based ingredients,” he adds.

Beyond aging, dairy proteins can also boost products in the sports, dietetic and clinical markets. “The types of proteins and time of ingestion are both important considerations, depending on the benefit you target: diet, mass gain, performance or recovery. It is important to have a high-quality protein to respond to the daily protein needs of people at every stage of life,” notes Elsa Trotier, Product Manager, Nutrition at Ingredia.

Highlighting good-quality protein
The industry needs to highlight why dairy is still important. Dairy proteins can stand out by leveraging protein quality, according to Paul O’Mahony, Senior Product Manager at Glanbia Nutritionals. 

Beyond aging, dairy proteins can also boost products in the sports, dietetic and clinical markets.This is significant as, aside from taste, consumers are also increasingly conscious about what they eat and demand more natural and transparent food, she says. “Dairy proteins can help to meet consumer demand by improving the nutritional quality of products.”

“Whey and micellar caseins have a high nutritional value,” Trotier says. In weight management, micellar casein is particularly adapted for extended satiety and with the high level of bioavailable micellar calcium, the micellar casein contributes to reducing fat storage in the body and strengthening bone mass.” 

Dairy proteins contain all nine essential amino acids and high levels of three branched-chain amino acids (BCAAs) – leucine, isoleucine and valine – and are considered complete proteins. These BCAAs stimulate protein synthesis and help with muscle development. Brands can better communicate this high quality to give dairy proteins an advantage over proteins from other sources as many consumers are unclear on the definition of these terms, O’Mahony says.

Trending applications for dairy protein
There are two really important macro-trends in dairy, according to Donohue. One is consumer awareness of the benefits of a high-protein diet for athletic performance, weight management and overall wellness. The other is a demand for convenience. Dairy proteins are well suited to bars and drinks which are both growing categories because they allow protein intake on-the-go, he notes.

“Protein bars are in very high demand, with a significant increase in global product launches over the last five years. Another growing category is ready-to-drink beverages, while protein powder and fortified yogurts remain popular. The growth of all of these is driven by overwhelming consumer demand for convenient functional foods, meal replacements and on-the-go snacks,” Donohue adds.

Another driving trend is health and indulgence, notes Aliénor Drago, Senior Product Manager at Ingredia. “High in protein and low in fat, spreadable cheese, creamy Greek yogurt and consistent Skyr style yogurt are getting more space in linear. Ingredia has developed functional dairy proteins suitable for these types of applications,” she says.

The dairy industry recently joined forces to promote better education around dairy and its applications via the Dairy Protein Messaging Initiative (DPMI).“Yet another market driver is clean label with ‘natural’ ingredients. Dairy proteins bring texture in dairy products, which allows replacing thickeners and E-numbers. Industries are looking for these solutions to limit the number of ingredients on their packaging,” Drago adds.

Dairy Protein Messaging Initiative
The dairy industry recently joined forces to promote better education around dairy and its applications via the Dairy Protein Messaging Initiative (DPMI). Arla and Lactalis Ingredients are among the companies involved. 

“As a general point, I think the industry should be making consumers more aware of the benefits of dairy proteins in terms of their nutritional profile, comments Donohue on the DPMI. 

Recently, Lactalis Ingredients partnered with the American Dairy Products Institute (ADPI) and the DPMI to educate consumers about the benefits of proteins from milk. “The Strong Inside” campaign has been designed to communicate the positive attributes of proteins from milk, with a focus on protein ingredients. This proactive and impactful platform will serve as an informational tool to guide targeted consumers (“Protein Seekers,” millennials and women) with regards to their protein choices, notes Charlotte Magnant, Product Manager at Lactalis Ingredients.

“The Strong Inside message is the foundation of the Dairy Protein Messaging Initiative. Backed by science, but designed to appeal to consumers' emotions, it emphasizes the unique value of proteins from milk in an engaging and positive way. 

What’s next?
Innovation in dairy proteins continues to evolve in a number of areas, notes O’Mahony. Protein formats, he predicts, will change from powders to even more concentrated forms. Fractionation will allow the production of peptides which target specific health benefits such as blood flow and product formats will also continue to evolve across a range of categories including bakery, snacks and beverages.

As consumer demand for clean-label products continues to rise, heavily processed ingredients will be the next challenge, Magnant says. “Industry will have to find alternatives that are more natural and healthy. Thanks to their functionality, dairy proteins could help to achieve this challenge in yogurts or desserts for example,” she concludes.

The dairy industry is powering through the challenges and responding to competing trends with advanced formulations and standout applications. 

By Kristiana Lalou